Progress 10/01/06 to 09/30/10
Outputs
OUTPUTS: Calcium lactate crystal formation is a widespread and costly problem for Cheddar cheesmakers in Vermont and throughout the US because institutional buyers and consumers reject cheeses that contain the white surface deposits. However, progress towards preventing crystal formation has been stymied because key analytical methods, especially quantitative methods to measure crystal nucleation and growth rates, have not been available to support careful quantitative studies. The aim of this project is to use a computer-vision image analysis method that we recently develop in our laboratory to study the causes and mechanisms of calcium lactate crystal formation on Cheddar cheese surfaces. Our first objective was to systematically study various factors during cheese storage and distribution (e.g., storage temperature, packaging tightness) that are known to promote crystallization, with specific focus on underlying mechanisms. Our results indicate that these post-manufacture factors are problematical because they cause an increase in the number of crystals that form per unit of cheese surface area over time. In contrast, they do not cause individual crystals to grow more quickly once they are formed. Furthermore, we have demonstrated that the number of crystals that form over time is strongly influenced by the physical properties of the cheese surface, such as smoothness and surface contour, and tightness of the packaging film impinging on the surface. These results indicate that the physical environment at the surface of the cheese modulates crystal nucleation, therefore, the cheese surface is a critical control point in the control and prevention of crystal formation. Our results to date indicate that significant progress can be made towards reducing the incidence of calcium lactate crystal defects by optimizing the physical environment at the cheese surface through proper control over the cut-and-wrap operation and storage conditions. We have also investigated the mechanism by which key manufacturing conditions, such as fortification of cheesemilk with nonfat milk solids, promotes crystallization, and whether crystallization defects that occur as a result of problematical manufacturing practices can be controlled by optimizing key post-manufacture conditions (e.g., cut-and-wrap operations, storage conditions) that we have identified as critical control points. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The underlying mechanism by which calcium lactate crystals form and grow on the surface of cheese is poorly understood. Knowledge of such mechanisms is key to developing effective preventative strategies, but cheese companies generally lack resources to engage in fundamental research. The major finding of this work is that post-manufacture factors such as low storage temperature and loose packaging that elevate the risk of calcium lactate crystal defects on Cheddar cheese do not affect the rate at which crystals grow but do affect the number of crystals that form on the surface over time. This is an important breakthrough because the number of crystals that may form on a cheese surface is limited by the number of physical sites at the surface that have the potential to serve as nucleation sites. This means that the risk of crystal defects can likely be reduced significantly by minimizing the possible sites for nucleation at the cheese surface. Our research indicates that possible sites for nucleation can be reduced significantly by optimizing the cut-and-wrap operation and storage and distribution conditions. This applies even for cheese which is manufactured with nonfat dry milk fortification to contain high levels of redsidual lactose that predispose Cheddar cheese to calcium lactate crystallization. This research provides the cheese industry with a better understanding of how this defect occurs and where they can most effectively target interventions to eradicate the problem. Calcium lactate crystal defects represent a nationwide problem, thus better strategies to prevent the defect have the potential to significantly enhance the quality of the more than three billion pound of Cheddar cheese produced annually in the United States.
Publications
- Rajbhandari, P. and P.S. Kindstedt. 2008. Characterization of calcium lactate crystals on Cheddar cheese by image analysis. J. Dairy Sci. 91:2190-2195
- Rajbhandari, p., J. Patel, E. Valentine and P.S. Kindstedt. 2009. Chemical changes that predispose smoked cheddar cheese to calcium lactate crystallization. J. Dairy Sci. 92:3616-3622
- Rajbhandari, P., J. Patel, E. Valentine and P.S. Kindstedt. 2007. Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization. J.Dairy Sci. 90(Suppl. 1):197
- Patel, J., P. Rajbhandari, E. Valentine and P.S. Kindstedt. 2007. Nucleation and growth rates of calcium lactate crystals on smoked Cheddar cheese. 1. Effect of storage temperature. J.Dairy Sci. 90(Suppl. 1):197
- Valentine, E., P. Rajbhandari, J. Patel and P.S. Kindstedt. 2007. Nucleation and growth rates of calcium lactate crystals on smoked Cheddar cheese. 2. Effect of packaging tightness. J.Dairy Sci. 90(Suppl. 1):198
- Patel, J. E. Valentine, P. Rajbhandari, and P.S. Kindstedt. 2007. Nucleation and growth rates of calcium lactate crystals on smoked Cheddar cheese. 3. Effect of cheese surface. J.Dairy Sci. 90(Suppl. 1):198
- Rajbhandari, P., C. Ogg and P.S. Kindstedt. 2008. Surface roughness affects the formation of calcium lactate crystals on Cheddar cheese. J. Dairy Sci. 91(Suppl. 1): 17-18
- Su, F., P. Rajbhandari and P.S. Kindstedt. 2010. Effect of storage at ambient temperature on calcium lactate crystallization in Cheddar cheese.. J. Dairy Sci. 93(E. Suppl. 1):329
|
Progress 10/01/08 to 09/30/09
Outputs
OUTPUTS: Calcium lactate crystal formation is a widespread and costly problem for Cheddar cheesmakers in Vermont and throughout the US because institutional buyers and consumers reject cheeses that contain the white surface deposits. However, progress towards preventing crystal formation has been stymied because key analytical methods, especially quantitative methods to measure crystal nucleation and growth rates, have not been available to support careful quantitative studies. The aim of this project is to use a computer-vision image analysis method that we recently develop in our laboratory to study the causes and mechanisms of calcium lactate crystal formation on Cheddar cheese surfaces. Our first objective was to systematically study various factors during cheese storage and distribution (e.g., storage temperature, packaging tightness) that are known to promote crystallization, with specific focus on underlying mechanisms. Our results indicate that these post-manufacture factors are problematical because they cause an increase in the number of crystals that form per unit of cheese surface area over time. In contrast, they do not cause individual crystals to grow more quickly once they are formed. Furthermore, we have demonstrated that the number of crystals that form over time is strongly influenced by the physical properties of the cheese surface, such as smoothness and surface contour, and tightness of the packaging film impinging on the surface. These results indicate that the physical environment at the surface of the cheese modulates crystal nucleation, therefore, the cheese surface is a critical control point in the control and prevention of crystal formation. Our results to date indicate that significant progress can be made towards reducing the incidence of calcium lactate crystal defects by optimizing the physical environment at the cheese surface through proper control over the cut-and-wrap operation and storage conditions. We have also investigated the mechanism by which key manufacturing conditions, such as fortification of cheesemilk with nonfat milk solids, promotes crystallization, and whether crystallization defects that occur as a result of problematical manufacturing practices can be controlled by optimizing key post-manufacture conditions (e.g., cut-and-wrap operations, storage conditions) that we have identified as critical control points. PARTICIPANTS: Individuals: Paul Kindstedt, PI, Pallavi Rajbhandari, graduate student; Partner Organization: Monument Farms Dairy, Weybridge VT, milk processing services; Training: Ph.D. program, Pallavi Rajbhandari TARGET AUDIENCES: Target audiences: cheese manufacturers; Efforts: Experiential learning and research training for honors high school student, Flora Su PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The underlying mechanism by which calcium lactate crystals form and grow on the surface of cheese is poorly understood. Knowledge of such mechanisms is key to developing effective preventative strategies, but cheese companies generally lack resources to engage in fundamental research. The major finding of this work is that post-manufacture factors such as low storage temperature and loose packaging that elevate the risk of calcium lactate crystal defects on Cheddar cheese do not affect the rate at which crystals grow but do affect the number of crystals that form on the surface over time. This is an important breakthrough because the number of crystals that may form on a cheese surface is limited by the number of physical sites at the surface that have the potential to serve as nucleation sites. This means that the risk of crystal defects can likely be reduced significantly by minimizing the possible sites for nucleation at the cheese surface. Our research indicates that possible sites for nucleation can be reduced significantly by optimizing the cut-and-wrap operation and storage and distribution conditions. This applies even for cheese which is manufactured with nonfat dry milk fortification to contain high levels of redsidual lactose that predispose Cheddar cheese to calcium lactate crystallization. This research provides the cheese industry with a better understanding of how this defect occurs and where they can most effectively target interventions to eradicate the problem. Calcium lactate crystal defects represent a nationwide problem, thus better strategies to prevent the defect have the potential to significantly enhance the quality of the more than three billion pound of Cheddar cheese produced annually in the United States.
Publications
- Rajbhandari, p., J. Patel, E. Valentine and P.S. Kindstedt. 2009. Chemical changes that predispose smoked cheddar cheese to calcium lactate crystallization. J. Dairy Sci. 92:3616-3622
|
Progress 10/01/07 to 09/30/08
Outputs
OUTPUTS: Calcium lactate crystal formation is a widespread and costly problem for Cheddar cheesmakers in Vermont and throughout the US because institutional buyers and consumers reject cheeses that contain the white surface deposits. However, progress towards preventing crystal formation has been stymied because key analytical methods, especially quantitative methods to measure crystal nucleation and growth rates, have not been available to support careful quantitative studies. The aim of this project is to use a computer-vision image analysis method that we recently develop in our laboratory to study the causes and mechanisms of calcium lactate crystal formation on Cheddar cheese surfaces. Our first objective was to systematically study various factors during cheese storage and distribution (e.g., storage temperature, packaging tightness) that are known to promote crystallization, with specific focus on underlying mechanisms. Our results indicate that these post-manufacture factors are problematical because they cause an increase in the number of crystals that form per unit of cheese surface area over time. In contrast, they do not cause individual crystals to grow more quickly once they are formed. Furthermore, we have demonstrated that the number of crystals that form over time is strongly influenced by the physical properties of the cheese surface, such as smoothness and surface contour, and tightness of the packaging film impinging on the surface. These results indicate that the physical environment at the surface of the cheese modulates crystal nucleation, therefore, the cheese surface is a critical control point in the control and prevention of crystal formation. Our results to date indicate that significant progress can be made towards reducing the incidence of calcium lactate crystal defects by optimizing the physical environment at the cheese surface through proper control over the cut-and-wrap operation and storage conditions. We are currently studying the mechanism by which key manufacturing conditions, such as fortification of cheesemilk with nonfat milk solids, promotes crystallization, and whether crystallization defects that occur as a result of problematical manufacturing practices can be controlled by optimizing key post-manufacture conditions (e.g., cut-and-wrap operations, storage conditions) that we have identified as critical control points. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The underlying mechanism by which calcium lactate crystals form and grow on the surface of cheese is poorly understood. Knowledge of such mechanisms is key to developing effective preventative strategies, but cheese companies generally lack resources to engage in fundamental research. The major finding of this work to date is that post-manufacture factors such as low storage temperature and loose packaging that elevate the risk of calcium lactate crystal defects on Cheddar cheese do not affect the rate at which crystals grow but do affect the number of crystals that form on the surface over time. This is an important breakthrough because the number of crystals that may form on a cheese surface is limited by the number of physical sites at the surface that have the potential to serve as nucleation sites. This means that the risk of crystal defects can likely be reduced significantly by minimizing the possible sites for nucleation at the cheese surface. Our research indicates that possible sites for nucleation can be reduced significantly by optimizing the cut-and-wrap operation and storage and distribution conditions. This research provides the cheese industry with a better understanding of how this defect occurs and where they can most effectively target interventions to eradicate the problem. Calcium lactate crystal defects represent a nationwide problem, thus better strategies to prevent the defect have the potential to significantly enhance the quality of the more than three billion pound of Cheddar cheese produced annually in the United States.
Publications
- Rajbhandari, P. and P.S. Kindstedt. 2008. Characterization of calcium lactate crystals on Cheddar cheese by image analysis. J. Dairy Sci. 91:2190-2195
- Rajbhandari, P., C. Ogg and P.S. Kindstedt. 2008. Surface roughness affects the formation of calcium lactate crystals on Cheddar cheese. J. Dairy Sci. 91(Suppl. 1): 17-18
|
Progress 10/01/06 to 09/30/07
Outputs
OUTPUTS: Calcium lactate crystal formation is a widespread and costly problem for Cheddar cheesmakers in Vermont and throughout the US because institutional buyers and consumers reject cheeses that contain the white surface deposits. However, progress towards preventing crystal formation has been stymied because key analytical methods, especially quantitative methods to measure crystal nucleation and growth rates, have not been available to support careful quantitative studies. The aim of this project is to use a computer-vision image analysis method that we recently develop in our laboratory to study the causes and mechanisms of calcium lactate crystal formation on Cheddar cheese surfaces. Our first objective was to systematically study various factors during cheese storage and distribution (e.g., storage temperature, packaging tightness) that are known to promote crystallization, with specific focus on underlying mechanisms. Our results indicate that these post-manufacture factors
are problematical because they cause an increase in the number of crystals that form per unit of cheese surface area over time. In contrast, they do not cause individual crystals to grow more quickly once they are formed. Furthermore, we have demonstrated that the number of crystals that form over time is strongly influenced by the physical properties of the cheese surface, such as smoothness and surface contour, and tightness of the packaging film impinging on the surface. These results indicate that the physical environment at the surface of the cheese modulates crystal nucleation, therefore, the cheese surface is a critical control point in the control and prevention of crystal formation. Our results to date indicate that significant progress can be made towards reducing the incidence of calcium lactate crystal defects by optimizing the physical environment at the cheese surface through proper control over the cut-and-wrap operation and storage conditions. These results were
presented as four research papers to academic and industry scientist at the annual meeting of the American Dairy Science Association in San Antonio, Texas last July. In the coming year, we will study the mechanism by which key manufacturing conditions, such as fortification of cheesemilk with nonfat milk solids, promotes crystallization. Finally, we will evaluate whether crystallization defects that occur as a result of problematical manufacturing practices can be reduced or eliminate by optimizing key post-manufacture conditions (e.g., cut-and-wrap operations, storage conditions) that we have identified as critical control points.
PARTICIPANTS: Paul Kindstedt - PI Elissa Valentine - Graduate Student Pallavi Rajbhandari - Graduate Student
Impacts
The underlying mechanism by which calcium lactate crystals form and grow on the surface of cheese is poorly understood. Knowledge of such mechanisms is key to developing effective preventative strategies, but cheese companies generally lack resources to engage in fundamental research. The major finding of this work to date is that post-manufacture factors such as low storage temperature and loose packaging that elevate the risk of calcium lactate crystal defects on Cheddar cheese do not affect the rate at which crystals grow but do affect the number of crystals that form on the surface over time. This is an important breakthrough because the number of crystals that may form on a cheese surface is limited by the number of physical sites at the surface that have the potential to serve as nucleation sites. This means that the risk of crystal defects can likely be reduced significantly by minimizing the possible sites for nucleation at the cheese surface. Our research
indicates that possible sites for nucleation can be reduced significantly by optimizing the cut-and-wrap operation and storage and distribution conditions. This research provides the cheese industry with a better understanding of how this defect occurs and where they can most effectively target interventions to eradicate the problem. Calcium lactate crystal defects represent a nationwide problem, thus better strategies to prevent the defect have the potential to significantly enhance the quality of the more than three billion pound of Cheddar cheese produced annually in the United States.
Publications
- Rajbhandari, P., J. Patel, E. Valentine and P.S. Kindstedt. 2007. Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization. J.Dairy Sci. 90(Suppl. 1):197 Patel, J., P. Rajbhandari, E. Valentine and P.S. Kindstedt. 2007. Nucleation and growth rates of calcium lactate crystals on smoked Cheddar cheese. 1. Effect of storage temperature. J.Dairy Sci. 90(Suppl. 1):197 Valentine, E., P. Rajbhandari, J. Patel and P.S. Kindstedt. 2007. Nucleation and growth rates of calcium lactate crystals on smoked Cheddar cheese. 2. Effect of packaging tightness. J.Dairy Sci. 90(Suppl. 1):198 Patel, J. E. Valentine, P. Rajbhandari, and P.S. Kindstedt. 2007. Nucleation and growth rates of calcium lactate crystals on smoked Cheddar cheese. 3. Effect of cheese surface. J.Dairy Sci. 90(Suppl. 1):198
|
|